With the arrival of warmer weather we tend to eat a lot more salads at home and I love mixing things up using unusual grains and fruit and vegetable combinations. I think forbidden rice is a fantastic ingredient to use in salads. In addition to having a very beautiful black color, since black rice does not undergo any refining or processing, it retains its antioxidants, vitamins, minerals and fiber.
It’s not easy to describe the taste of black rice, but I would compare it as similar to spelled in that it has a subtle nutty flavor. In salads like this I only used forbidden rice, but it can be used in dishes in place of other types of rice and is often used in desserts.
A few weeks ago, I was craving a crunchy salad and pulled out a box of forbidden rice to use as a base. To complement the gorgeous black rice, I decided to add some colorful and crunchy veggies, like red and orange peppers, asparagus, mango, and pomegranate arils.
This salad packs well and can be enjoyed year-round. It pairs perfectly with grilled meat, making it an excellent summer side dish. For the dressing, I made my favorite Dijon mustard vinaigrette with just a little honey and it finished the salad perfectly.
Enjoy your meal!
Debora Mele
ingredients
For the rice:
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1 cup forbidden rice
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2 cups of water
For the salad:
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1 1/2 cups colorful bell peppers, cut into 1/2-inch cubes
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3 green onions chopped
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1 1/2 cups mango, pulp cut into 1/2-inch pieces
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1 cup blanched asparagus, cut into 1-inch cubes
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh mint
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3/4 cup pomegranate arils
Get dressed:
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3 tablespoons of apple cider vinegar
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Zest and juice of 1 medium lime
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1 clove of minced garlic
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1 teaspoon grated fresh ginger
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2 teaspoons of honey
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1 teaspoon Dijon mustard
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1/2 cup extra virgin olive oil
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Salt and pepper to taste
Instructions
- Rinse the rice and place it in a medium-sized saucepan with water.
- Bring to a boil, then reduce heat to a simmer and cook until rice is tender to the bite, about 25 minutes.
- Place the rice in a bowl and place it in the refrigerator to cool.
- In a large bowl, mix the rice with the salad ingredients and stir to combine.
- In a small bowl, whisk together the dressing ingredients, then pour over the salad and toss to combine well.
- Taste, add salt and pepper as needed.
- Serve and enjoy your meal!
Nutritional information:
Product: 4
Portions: 1
Quantity per serving:
Calories: 436Totally fat: 28 gSaturated fats: 4 gTrans fats: 0 gUnsaturated fats: 23 gCholesterol: 0mgSodium: 163 mgCarbohydrates: 46 gFiber: 5 gSugar: 26 gProtein: 4 g
